Recipes: Scandinavian meatballs, Dill Crepes with Gravlax

Dill Crêpes with Gravlax

Serves 12 to 14.

A well-appointed smorgasbord includes Swedish gravlax, prepared by curing salmon or other fish with salt and sugar. Purchase gravlax from a reputable supplier, preferably one who will allow you to sample before you buy.

Top the miniature crêpes with thin slices of gravlax and garnish with fresh dill. The crêpes can be made ahead, cooled, stacked and wrapped in foil, then refrigerated for up to 5 days or frozen up to 2 months. If you run out of crêpes, serve gravlax on thinly sliced, buttered pumpernickel bread.

3 eggs

1/3 c. half-and-half

½ c. water

1 c. unbleached flour

1 tbsp. butter, melted

1½ tsp. sugar

½ tsp. salt

2 tbsp. brandy

Additional butter for cooking

2 to 2½ lb. gravlax

Olive oil

Lemon juice

Freshly ground black pepper

In a large bowl, combine eggs, half-and-half, water, milk, flour, melted butter, sugar, salt, brandy and minced dill. Whisk together well. Batter will be slightly lumpy. Transfer batter to blender in batches and blend until smooth. Let batter rest at room temperature 45 minutes or refrigerate overnight before using.

Heat a nonstick 7-inch skillet or crêpe pan over moderately high heat. Add ½ teaspoon of butter and swirl to coat pan. When butter foams, pour in approximately 1½ tablespoons batter and quickly tilt pan to make a crepe about 2 inches in diameter. Cook just until set, about 45 to 60 seconds, then use spatula to transfer crepe to sheet of wax paper. Continue with remaining batter, adding more butter to pan as needed. Cool crêpes before stacking them for storage.

To serve, slice gravlax thinly on the diagonal with a long, sharp knife. Arrange several slices atop a crepe; garnish with a drizzle of olive oil, a squeeze of lemon, some freshly ground black pepper and a dill sprig. Repeat with remaining crêpes. Serve at once.

Scandinavian Meatballs

Serves 12 to 14.

2 eggs

3 c. milk, divided

1 c. fine dry bread crumbs

2 tsp. salt plus extra to taste

2 tsp. sugar

½ tsp. nutmeg

½ tsp. allspice

2 lb. lean ground beef

1 lb. lean ground pork

1 medium onion, finely chopped

2 tbsp. flour

1 c. sour cream

Chopped parsley, for garnish

In a large bowl, beat egg with 1 cup of the milk. Blend in bread crumbs, salt, sugar, ginger, nutmeg and allspice. Thoroughly mix in ground meats and onion. Shape into meatballs about the size of walnuts.

Preheat oven to 250 degrees. Over medium-high heat, melt the butter in a large, heavy frying pan. Add meatballs in small batches and brown well. As meatballs brown, transfer them to an ovenproof dish and keep warm in the oven.